Kwan Kee Clay Pot Rice

Hong Kong, China

Michelin Bib Gourmand clay pot rice specialist in Sai Ying Pun, Hong Kong. Over 30 signature claypot rice dishes cooked over charcoal using a three-rice blend for chewy texture. The scorched rice crust at the bottom is legendary. The claypot rice with Chinese sausage and cured meats is the signature order.

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Sausages served here

Lap Cheong

Guangdong

Lap Cheong is a dried, cured pork sausage from southern China, recognized by its thin, wrinkled skin, deep red color, and sweet-savory flavor. Made from coarsely chopped pork and pork fat, seasoned with soy sauce, rice wine, sugar, and sometimes rose water, then air-dried until firm. The sausages are sold in pairs tied with string and need to be cooked before eating, most often sliced and steamed on top of rice. A Cantonese kitchen staple for centuries, Lap Cheong shows up in stir-fries, clay pot rice, turnip cake, and sticky rice stuffing.

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